Cooking

Are you terrified of the kitchen or maybe you just want to learn how to cook better. Is your lack of knowledge preventing you and your family from eating well? Or are you a gourmet cook looking for inspiration? Do you want to travel to international destinations without ever leaving the kitchen? Our classes include culinary basics, gourmet and international cooking. We even offer culinary tours!

Whether you are a beginner or proficient in the kitchen, join us for the adventure of a lifetime and learn the pleasures of cooking well one step at a time in a hands on supportive environment. No fear, no pressure, just a whole lot of fun and good food. You won't regret it!

And if you'd like to take your education further sign up for one of our 10 Class Ongoing Series Programs where you'll begin your journey of becoming an accomplished cook. Classes are 3 hours in length with 2 - 4 classes per month, Monday through Saturday. Classes rotate monthly allowing students to take the full course at their convenience.

Cooking 101 The Series - Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them. Classes include: Kitchen Know How, Basic Knife Skills, All About Spices & Herbs, The Mother Sauces, Oil & Vinegar - the Magic Elixirs, Chicken, Chicken and More Chicken, Where's the Beef, Pork the Other White Meat, The Earth's Bounty - Vegetables & Fruit, The Ocean's Bounty -Seafood.

Cooking 102 The Series -Explore the magic of cooking in this hands on series where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about ingredients, what the different cooking techniques are and when to use them. Classes include: The Mighty Egg, Beans - black, red, white, pinto and garbanzo, More Legumes - peas, black eyed peas, lentils, fava beans, lima beans, Rice - long grain, arborio, jasmine, black, brown, red, wild and basmati, Grains - quinoa, amaranth, bulgur, grits, barley, oatmeal and cornmeal, Pasta -couscous, orzo, pilaf, macaroni, egg noodles and angel hair, All About Cheese - hard and soft, Stocks and Soups, Nuts and Seeds, Vegetables of the Season.

Mastering Technique-The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks. Join Executive Chef Arleen Lloyd for the series geared towards mastering the techniques that will make you the best cook you can be. Classes include: Advanced Knife Skills, Poach - Simmer - Boil, Blanch - Parboil - Shock, Steam - Braise - Stew, Saute and Sear, Pan Fry - Stir Fry - Deep Fry, Roast - Bake - Broil, Mixed Techniques, Advanced Stocks and Soups, Advanced Sauces. This series requires previous registration in Cooking 101.

Our Programs Are Listed Below - Sep-07-2014 - Staff

We have listed our programs on the calendar under Sunday. We do not teach on Sundays. Classes are held Monday through Saturday, morning, afternoon and evenings...

Class Recess - Sep-08-2014 - Staff

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Cooking 101 The Series - Sep-14-2014 - Arleen Lloyd

10 Class Ongoing Series. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them...

Cooking 102 The Series - Sep-14-2014 - Arleen Lloyd

10 Class Ongoing Series. You've taken Cooking 101 and are ready to continue your education into the world of food. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well...

Mastering Technique The Series - Sep-14-2014 - Arleen Lloyd

10 Class Ongoing Series.The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...

Class Recess - Sep-15-2014 - Staff

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Basic Knife Skills - Sep-24-2014 - Arleen Lloyd

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable...

Semolina Pasta from Scratch - Sep-25-2014 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie...